I’m not sure why everybody is always hating on Brussels sprouts. They’re my favorite vegetable, especially when they’re roasted… mm mmm! I came across this recipe in my America’s Test Kitchen Quick Family Cookbook and tried it out. It was a fabulous way to quickly cook the sprouts (there’s a microwave involved!), but still have the awesome results brought on by roasting.
Total Time: 15 minutes
- 2 slices bacon, sliced into ¼-inch pieces
- 1 pound Brussels sprouts, trimmed and halved
- Salt and pepper
Adjust oven rack 6 inches from broiler element and heat broiler. Microwave bacon in large bowl, uncovered, until rendered, about 3 minutes. Stir in Brussels sprouts, cover, and continue to microwave until largest sprout is just tender, about 4 minutes.
Transfer mixture to rimmed baking sheet and broil, stirring occasionally, until bacon is crisp and sprouts are lightly browned, about 3 minutes. Season with salt and pepper to taste, and serve.
From America’s Test Kitchen’s Quick Family Cookbook
This was one of several vegetarian dishes I chose to make this week. I love traditional summery panzanella with tomatoes so I hoped this would be just as good. I was a bit nervous if Seth would like it because of the brussels sprouts. He is a self-proclaimed hater and I haven’t been successful in changing his opinion in previous attempts. I am happy to report that both he and I loved this. So many beautiful colors and textures and flavors that blended together so well. And it tasted just as fresh and light as the summery version. A definite winner!
Apparently I’m one of the weird people who love brussels sprouts. And I can’t figure out why they’re hated so much, because they’re so dang delicious! This was the first time I’d actually bought fresh, not frozen brussels sprouts and I’m definitely going to do that more often. So little prep was involved in creating these little gems and man were they good!
You may be wondering what the other crap in this picture is. I got a little carried away with trying new things for dinner that night…. roasted brussels sprouts with quinoa and crunchy tofu. It was edible, but not my most favorite meal ever. I may continue to experiment with quinoa and tofu, but not at the same time. So just stick with the brussels sprouts on this one.